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Value-Added Products from Coffee Waste: A Review
1个月前
已完结
Multivariate analysis of FT-IR, bioactive compounds, and antioxidant activity in coffee pulp (Coffea arabica var. Catimor): combined effects of ripening stage and drying method
1个月前
已完结
Characterization of the aroma profile and dynamic changes in shrimp sauce with different storage time based on E-nose, GC-IMS and GC-MS
1个月前
已完结
Effects of variety and cultivation on volatile organic compounds in Dictyophora rubrovolvata: Insights from integrated GC-IMS, GC-MS and E-nose and Multivariate Data Analysis
1个月前
已完结
Characterization of volatile compounds of irradiated and fermented cherry juice by SPME-GC–MS, SPME-GC × GC–MS and HS-GC-IMS combined with machine learning algorithm
1个月前
已完结
Effects of different sterilization treatments on the quality and flavor profile of prune puree characterized by E-nose, E-tongue, GC–MS, and GC-IMS
1个月前
已完结
Dynamic evolution of characteristic flavor molecules in Yunnan arabica coffee during roasting revealed with a multi-omics framework
2个月前
已完结
Characterization and Discrimination of Volatile Compounds in Honeysuckle From Different Plots Using E‐Tongue, E‐Nose, GC‐IMS, and HS‐SPME‐GC–MS Combined With Random Forest Algorithm
2个月前
已完结
Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline–Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS
2个月前
已完结
Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC–MS, GC-IMS, E-nose, and chemometrics
2个月前
已完结
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